Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon chili flakes (adjust to taste)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/4 cup cornstarch
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
- Cooked rice or noodles, for serving
Feel free to substitute lime juice with lemon if that’s what you have on hand, or swap out cilantro for parsley if it’s more to your liking. The beauty of home cooking lies in its flexibility, something I learned from my grandmother’s intuitive approach to recipes.
Instructions
- Start by patting the shrimp dry with paper towels, ensuring they’re as dry as possible to achieve maximum crispiness.
- In a medium bowl, toss the shrimp with cornstarch, salt, and pepper until evenly coated. This step is key to achieving that coveted crunch.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for about 2-3 minutes on each side, or until golden brown and crispy. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and chili flakes, sautéing until the garlic is fragrant and slightly golden, about 30 seconds. Be careful not to burn the garlic, as it can turn bitter.
- Return the shrimp to the skillet, then stir in the soy sauce, lime juice, and honey. Toss everything together until the shrimp are well-coated and the sauce is slightly thickened, about 1-2 minutes.
- Remove from heat and garnish with chopped cilantro. Serve immediately over a bed of rice or noodles, letting the flavors shine against the simple backdrop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International